The pickled eggplant from home is a delicious and satisfying meal.
Serving it as an antipasto salad requires draining the jar, tossing the canned eggplant in two tablespoons of good-quality oil (olive, avocado, etc.).
Letting it marinate for a few hours in the refrigerator, and then serving it at room temperature with some chopped fresh herbs like parsley, chives, oregano, etc., or some chopped capers.
You may use whichever kind of eggplant you choose for this dish, but you will need around ten to twelve of them altogether.
There shouldn't be a problem finding only one or two medium-sized eggplants to pickle for a single jar.
This page has an excellent recipe for pickling eggplant; however, you will also need to be acquainted with the canning process if you want to keep your pickled eggplant for a long length of time.
Step-by-step instructions and photos for canning pickled eggplant using water bath processing are included in this recipe.
Caution: unpickled eggplant should not be canned in a water bath canner.
However, you cannot safely remove all risks of food-borne illness with a water bath canner since its maximum temperature is not high enough.
Canning eggplant in a pressure cooker is not recommended under any circumstances.
In addition to turning your eggplant mushy and unpleasant from the pressure canner's high temperatures, it is not reliably safe to can eggplant in any kind of canner without first adding a considerable amount of vinegar to raise the food's acidity.
Prepare the dill and garlic, if used, before continuing to the eggplant. When preparing eggplant, you may either chop it into cubes or thin slices.
Next, in a stockpot, mix equal parts water and vinegar. Bring it to a rolling boil. At the same time, you should be washing seven-pint canning jars.
The process of making the brine may double as sterilization of the jars and bands. The lids may be sterilized by immersing them in a pot with hot water for a few minutes, however, this is optional.
The sanitize setting on the dishwasher or a separate kettle of boiling water will sterilize jars and bands. Both approaches work just as well.
Once the brine boils, you may start packing the pickled veggies into the jars.
Put one dill head, one garlic clove (or its chopped equivalent), and one bay leaf into each jar.
Next, add the sliced eggplant to the jars once you've filled them with the different herbs. Then, fill each jar up to within a quarter of an inch of its rim with the pickling solution, which is equal parts water and vinegar.
Before tightening the bands, make sure no air gaps remain. Taking them out will allow you to make any required changes to the headroom.
As soon as the jars are full and the air bubbles have been removed, the lids and bands may be put on.
It's time to crank the screw until it's so tight that your finger won't fit.
To prevent food particles from sticking to the rims of your jars and potentially contaminating your canner, wipe them off with a clean cloth before processing.
For a water bath canner, you need to bring the water to a full rolling boil.
Put the jars in the boiling water as soon as the water begins to boil.
The processing time is should be 15 minutes, with modifications adjusted for altitude. When the timer goes off, use a pair of tongs and carefully remove the jars from the canner.
Don't risk shattering them by letting them cool on a hard surface like a table.
Set them down on a fresh towel instead. When the jars cool down, it is conceivable that you may hear a popping sound.
This is a sign that the seals on your jars are forming correctly and shouldn't be a reason for alarm.
Wait at least 12 hours and up to 24 hours before opening the jars to allow the contents to cool down.
Once the eggplant has been pickled for about a year, it is ready to be used, but you should let it rest for another month in the jars before opening them.
This is the best way to get a sour eggplant.
Pickled eggplant is a tasty condiment that may be served with any main dish (or you can eat it straight out of the jar – no judgment).
Several other substitutions are possible as well; for instance, if you don't have any fresh herbs, dried ones will work just as well.
You may also add honey to the vinegar before boiling the eggplant to make a sweet and sour pickle.
In doing so, the pickled eggplant will acquire a more rounded taste.
It's also important to remember that if you reside at a high altitude, you'll need to reduce the time you process the pickled eggplant in the canner.
If you are between 1,001 and 3,000 feet in elevation, add five minutes to your overall trip time.
If you are between 3,001 and 6,000 feet above sea level, add 10 minutes to your trip time.
A minimum of fifteen minutes of additional processing time is required for sums beyond that threshold.
When was the first time you tried pickling eggplant? Unless this is the case, what are some of your favorite ways to store eggplant for the future? Dishes.
Eggplant, with its distinctive taste and texture, is a very adaptable vegetable that may be used in a variety of dishes.
You may still get a lot of nutrients and enjoy a ton of health benefits from this fruit even if you cook it in the oven, broiler, or on a grill.
Eggplant is high in healthy nutrients including fiber, potassium, and B vitamins while being low in calories and sodium.
Remember all of the potent antioxidants and critical minerals in eggplant the next time you appreciate its brilliant hue.
There are 67 calories, 1 gram of fat, 1.2 grams of protein, 13.3 grams of total carbs, and 9.9 grams of net carbohydrates in one cup of pickled eggplant.
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